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Crispy Soft Shell Crabs

Blue crabs are my favorite but I've developed an affection
to fried soft shell crabs so deep that I feel like I'm cheating on my blue crab
lover when I think about it :-) It started when I went to a Chinese buffet
place for the first time and saw a mountain of halved fried crabs. I was
amused at how quickly the servers replenish the tray because the crabs
disappear so fast. And when I finally had my share- It was love at first
bite! I realized that soft shell does not make an inferior crab.
There's so much sweet and luscious meat inside. Since then, that's
the only thing I look forward to whenever we come to that restaurant. I
remember sneaking in my little container of balsamic vinegar to dip plates of
the crispy delicacy. It's been a while since I've had it but I don't want
the restaurant setting for our reunion. I want to make my own and enjoy
it in the comfort of our own home.

Here's my take on the scrumptious treat
:-)

It starts with the soft shell crabs. These are cleaned and halved sitting
in a colander to drain excess water from washing

Ingredients for the
batter

2/3 cup rice flour

1/3 cup cornstarch

1 1/2 tsp baking soda

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tsp granulated garlic powder

1 cup water

1 extra large egg, lightly beaten

vegetable or canola oil for frying

Method:

Heat oil in a skillet about (about 1 1/2 inch deep or enough to
cover the crabs) over medium heat

Whisk together dry ingredients for the batter then add in water
and egg. Stir until smooth with no lumps.

Place crabs in the batter and make sure each piece is coated.
My batter is not too thick because I just want a thin coating just for
crunch.

Fry until crabs turn golden - about
3-4 minutes each side.

Scoop from the pan and
transfer to a platter or bowl lined with paper towel to drain

Garnish with chopped green onion and
serve with spiced vinegar. You may serve it with Thai sweet chili dip if
you prefer.

I love the crispy extremities- yes
you can eat everything but love the prized sweet and creamy meat inside. I could eat
these everyday!

This is served as an appetizer but
I've seen it inside a Hoagie roll with tartar sauce. My preference is
still spiced or balsamic vinegar by itself or with steamed white rice when
supply is limited lol.